Hazelnut Espresso Martini Cocktail Recipe

I’m always on the hunt for new spins on the classics, and honestly, the hazelnut espresso martini just hits different.

That smooth hazelnut flavor mixing with bold coffee? It’s a combo I didn’t know I needed until I tried it.

Here’s a really easy way to make a creamy, nutty espresso martini at home—no fancy tricks, just a handful of ingredients.

Dick Bradsell created the original espresso martini back in the ’80s, and I can’t help but admire that bit of cocktail history.

Adding hazelnut gives it this cozy, rich vibe—honestly, it’s heaven for coffee lovers.

Below, I’ve listed all the gear and ingredients you’ll need, plus clear steps in bullet points. Makes it way easier to follow along, so you can whip up this tasty drink whenever the craving hits.

Hazelnut Espresso Martini Cocktail Recipe

This take on the espresso martini uses hazelnut liqueur for a nutty twist. I always go for freshly brewed espresso—the flavor just pops more.

Equipment

• Cocktail shaker: You’ll want this for mixing everything with ice and getting that nice frothy top.
• Fine mesh strainer: Catches stray coffee grounds or big ice chunks—nobody wants those in their glass.
• Jigger or measuring tool: Keeps the pours accurate, which matters more than you’d think.
• Martini glass: Chilled is best, trust me.
• Espresso maker or strong coffee maker: Fresh espresso makes all the difference.
• Bar spoon: Just in case you need a gentle stir.
• Ice: Use a good amount for proper chilling.

Ingredients

• 1 1/2 oz vodka
• 1 oz Frangelico hazelnut liqueur (or any hazelnut liqueur you like)
• 1 oz Kahlua or another coffee liqueur (Godiva chocolate liqueur or crème de cacao are both solid choices)
• 1 oz freshly brewed espresso, cooled
• 1/2 oz simple syrup (add more or less to taste)
• Optional: 1/2 oz pasteurized egg white for extra foam
• Ice
• Espresso beans for garnish

Instructions

• Fill your cocktail shaker with ice.
• Add vodka, hazelnut liqueur, coffee liqueur, cooled espresso, and simple syrup.
• If you’re in the mood for more foam, now’s the time to add the egg white.
• Shake it hard—like, really hard—for 15-20 seconds. You want it ice-cold and frothy.
• Strain into a chilled martini glass using the fine mesh strainer.
• Top with three espresso beans for that classic look, or sprinkle on some cocoa powder or grated chocolate if you’re feeling extra.

Notes

I always use fresh espresso if I can—it just tastes better and gives the drink a good foam. If I’m craving something sweeter, a splash more simple syrup or some Godiva chocolate liqueur does the trick.

Sometimes I swap Kahlua for crème de cacao or even amaretto if I want to change things up. And chilling the glass beforehand really does keep it cold longer.

No Frangelico? Any hazelnut liqueur will do. The egg white gives a thicker foam, but it’s totally fine to skip if you want a lighter drink.

Oh, and don’t forget to use fresh ice—nothing ruins a cocktail faster than that weird freezer taste.

Tasting Notes

When I first sip the Hazelnut Espresso Martini, the aroma hits me right away. Fresh espresso mingles with this sweet, nutty hazelnut scent—it sort of reminds me of walking into a cozy coffee shop on a chilly night.

What really stands out?

• Body: The texture’s creamy and smooth, which I guess is what you’d expect from espresso and liqueurs together.
• Flavor: There’s this nice balance—coffee, chocolate, and that toasted hazelnut note all playing off each other.
• Sweetness: It’s gently sweet, not cloying at all. I could honestly see myself having more than one.

The nutty flavor hangs around after each sip, which I love. When I serve this as an after-dinner drink, people usually mention that subtle warmth from the vodka—it sneaks up on you.

This cocktail’s great with chocolate desserts, or honestly, just by itself if you’re winding down. I really enjoy the light foam on top; it adds this extra texture and helps keep the flavors together.

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